Carolina Barbecue Sauce (2024)

In the Carolinas, vinegar based barbecue sauce and pulled pork go hand in hand. You can't have one without the other.

It is tangy and slightly sweet with a bit of spicy heat.

This vinegar based Carolina Barbecue Sauce Recipe is easy, cheap, and fast to make. There is NO reason to buy it. I can be made in 5 minutes with ingredients you likely have on hand.

Carolina Barbecue Sauce Recipe

My husband makes the BEST PULLED PORK!! I am so spoiled. I have never been to another restaurant that can come even close in flavor to his beautiful hunks of pork.

I am not just saying this because he is incredibly cute and the father of my child… I am saying this because he really makes the BEST Pulled Pork ever…

And when he makes his beautiful Pulled Pork; I use my homemade Carolina Barbecue Sauce Recipe (aka Mop Sauce). The vinegar enhances the lovely smoked flavor of the pork creating a delicious combination of flavor.

Follow these steps and tips on how to make it! I hope you enjoy this Carolina-style barbecue sauce as much as we do!

Ingredients

You will need the following ingredients to make this Carolina Barbecue Sauce.

• apple cider vinegar-Apple cider vinegar is recommended for the best flavor. However, if you are in a bind and have no apple cider vinegar on hand, you can substitute with white vinegar.
• brown sugar- I prefer dark brown, but light brown sugar works too.
• ketchup-Ketchup adds a little sweetness and a little tomato flavor. Trust me! The sauce won't taste like ketchup.
• cayenne pepper- This gives the sauce a little kick. It won't be too spicy. However, if you want it mild, you can omit this.
• red pepper flakes
• ground black pepper
• salt-Use a good corse salt like Kosher or sea salt.

*Full recipe with measurements is located at the bottom of the post in the recipe card.

How to make vinegar-based bbq sauce from scratch

Here are the steps to make spicy, tangy, vinegar-based bbq sauce from scratch.

1. Place apple cider vinegar, brown sugar, ketchup, cayenne pepper, red pepper flakes, salt, and pepper in a sauce pan. Cook on stove top at Medium heat.
2. Bring to a boil.Whisk together until sugar and salt are completely dissolved. Remove from heat.
3. Cool to room temperature. Pour sauce into a jar or bottle. For best results, refrigerate one day before serving. Shake well before serving.

Watch how to make it

How do you store leftovers?

This vinegar based barbecue sauce can be stored in an airtight container in the refrigerator for several weeks.

There is enough acid from the vinegar to prevent spoilage. However, overtime, the breakdown of the ingredients from the vinegar may change the freshness of the flavor.

See Also

Candied Jalapenos - Homemade HooplahFermented Mango Habanero Hot SauceSriracha Aioli RecipeHoney Sriracha Sauce Recipe

Tips for cooking pulled pork

The secret to my husband's beautiful Pulled Pork is Time, Patience, Babysitting, Salt and Pepper, and a Green Egg. Here are tips he gives for cooking juicy pulled pork:

• Salt and pepper heavily a Boston Butt Pork Shoulder. It makes a juicy tender cut!
• Heat your Green Egg Grill to 220 to 250 degrees. Cook the pork shoulder real slow until meat temperature gets to 195 to 200 degrees. The grill's temperature can go up and down, so this requires babysitting.
• When the meat is the temperature your want, wrap it in tinfoil and lets it rest.

We know from experience. When you see that beautiful meat, you loose all patience and want to tear into it immediately. Ignore the urge, and let the meat rest!

As the saying goes, "The best comes to those who wait!"

If done correctly, you can pull the pork apart easily with a fork, hence "Pulled Pork."

*This post contains affiliated links.

More Southern BBQ Sauces

Depending what part of the South you are in, you will find a mustard based sauce, a sweet and tangy sauce, atomato based sauce, the brown sugar and molasses sauce, or the smokey spicy sauce… I could go on and on…

In the Carolinas, you can not have pulled pork without the tangy flavor vinegar based barbecue sauce.

However, we also like to have the sweet and thicker sauce on hand!

My Southern friend Karrie Holland (She lives in New Hampshire, but is originally from Florida) makes a really good sweet and tangy sauce for the crock-pot. If you want to create your own Sweet & Tangy sauce, check out her Slow Cooker BBQ Sauce recipe.

If you are going to purchase the sweet and tangy sauce, skip the chain, massed produced stuff.

Our favorite store bought for the sweet tangy sauce is Cackalacky Sweet Cheerwine Sauce 33.8 Oz. It is made locally, here in North Carolina and when we put it out at our cookouts, the jar goes empty.

Other Homemade BBQ Sauces to try!

You might want to also try myCarolina Mustard BBQ Sauce.Carolina Mustard BBQ Sauce is vinegar and mustard based. It’s roots come from South Carolina and has trickled into the homes of some North Carolinians.

Unlike North Carolina bbq sauce, which is vinegar based with ketchup, brown sugar or molasses; the Carolina Mustard BBQ Sauce (aka golden sauce) is a mustard base sauce with vinegar, sugar, and/or honey, and spices.

I like to have multiple sauces at my parties so my friends have a variety to choose from. This is another easy recipe that is whipped up in 10 minutes.

Another favorite is my thick, sweet, spicy, smokey blueberry bbq sauce. The chipotle peppers really spice it up!

Top your pulled pork with your favorite sauce, then add my HOMEMADE SOUTHERN COLESLAW! Yum!

By the way, my Bacon Ranch Potato Salad and Baked Calico Beans would make awesome side dishes to any pulled pork!!! Both dishes are a favorite at any cookout I have and I never have leftovers.

Add in a couple of vegetables or a salad and you have a wicked good spread!!!! Just saying.....

Please leave me a comment below if you make this bbq recipe, and tell me what you thought about it.I would love to hear back, and so would my readers.

Also post your picture of your Carolina bbq sauce onInstagramorFacebook, and tag @aforkstale with #aforkstale hashtags!I will share with my followers! xoxo!

Recipe